Preheat oven to 425F. Combine broccoli with halved garlic cloves. Drizzle with olive oil, a sprinkle of salt, some pepper and 1/2 of the lemon juice. Roast in oven until browned and the garlic cloves are soft, about 15 to 20 minutes, turning the broccoli halfway through.

Meanwhile, bring a big pot of salted water to a boil. Add the orzo pasta and allow to cook until al dente. Strain the pasta. Toss with some olive oil, the juice and zest of the other lemon half, and the garlic tapenade/milk mixture.

When the broccoli is done, combine with the orzo. Spoon everything onto a serving plate and top with the cheese and almonds. Serve hot.